Vanilla Fairy Cakes

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.

   Tip: Make sure the parchment paper is large enough to hold the cakes in a single layer.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Make sure to whisk well to avoid lumps.

3. 3

   In a large bowl, cream the butter until light and fluffy.

   Tip: Use an electric mixer for this step.

4. 4

   Add eggs one at a time, mixing well after each addition.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   Add vanilla extract and mix well.

   Tip: Use a small amount of vanilla extract for a subtle flavor.

6. 6

   Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients.

   Tip: Make sure to mix until just combined.

7. 7

   Divide the batter evenly among 6 fairy cake cases.

   Tip: Use a spoon or piping bag to fill the cases.

8. 8

   Bake for 15-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

   Tip: Don't overbake, as the cakes will continue to cook after removal from the oven.

9. 9

   Allow the cakes to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

   Tip: This step is crucial for maintaining the cake's texture.

10. 10

    Once the cakes are cool, sift confectioners' sugar over the top and drizzle with a small amount of milk to create a glaze.

    Tip: Adjust the amount of milk to achieve the desired consistency.

11. 11

    Serve immediately, or store in an airtight container at room temperature for up to 2 days.

    Tip: These cakes are best consumed fresh, but can be stored for later use.